How long can I hang a 500g prosciutto?

I've made a 500g prosciutto (pork belly) I cured it in salt and herbs for 36 hours and now I am hanging it in my refrigerator for the next 6 weeks or until it loses about 30% of its water content..

I have done plenty of times and I know that this method works, but my question is if I hang it for another 4 to 8 weeks as I wanted to save it for Christmas would this be still usable? Or am I just better off to make a new one for Christmas and hang it for the 5 to 6 weeks as i usually do??? I've just never hung one for longer than 6 or 7weeks (i eat it too quick lol) and because it's only a small 500g pork belly I wasn't sure how it would affect it

And i don't want to freeze it